We prepare dishes from wild plants. Ferns, seaweed, lichens, and mushrooms

This book continues the series “Cooking from the wilds”, dedicated to edible wild plants and mushrooms that can be found in Russia. The main task of the series is to orient the reader among the variety of edible wild rites, to tell which parts of these organisms can be collected, and show which methods of harvesting and culinary processing are best suited to them. The publication is a popular reference book and does not require special knowledge of botany or special culinary training from the reader.
In this volume, edible Russian wilds belonging to the three kingdoms of life will be considered: green plants (ferns, horsetails, mosses and algae), mushrooms (mushrooms and lichens itself) and bacteria (cyanobacteria that were previously called blue-green algae ).
In addition to the description of the wild -rosians themselves, the book contains many recipes and practical recommendations that will be useful to the widest circle of readers